Bread filling with crab (side dish)
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Nutritional value per serving:
Serving size: 1 of 14 servings
Calories 253, total fat 10 G., saturated fats 5 G., proteins 14 G., carbohydrates 26 G., fiber 4 G., cholesterol 77 mg, sodium 460 mg, sugar 6 G.
Serving size: 1 of 14 servings
Calories 253, total fat 10 G., saturated fats 5 G., proteins 14 G., carbohydrates 26 G., fiber 4 G., cholesterol 77 mg, sodium 460 mg, sugar 6 G.
Seafood lovers will love this simple bread stuffing with real crab meat, served as a side dish with a festive bird. The base of the casserole is cubed stale potato bread, and a touch of dry sherry, a pinch of cayenne pepper, and fresh thyme infuse it with a zesty, spicy flavor. This bread stuffing is baked separately from the bird until golden and crispy on top.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110g unsalted butter, plus extra for greasing the pan
- 1 bunch green onions, thinly sliced (white parts separated from green parts)
- 1 small red bell pepper, diced
- 4 stalks celery, chopped
- 2 tablespoons fresh thyme
- 1/4 cup dry sherry or white wine
- 3 cups low-sodium chicken broth or turkey broth
- 1/4 tsp cayenne pepper
- 2 large eggs
- 16 cups stale potato bread, cut into 1cm cubes (700g)
- 450 g lump crab meat, sorted to remove shell fragments
- 1 teaspoon paprika
We recommend
Recipes with similar ingredients: white bread, crab meat, sweet pepper, celery, green onions, white wine, sherry, ground cayenne pepper, thyme, paprika
Cooking the dish according to the recipe:
- Preheat oven to 190°C and grease a shallow 3-quart baking dish with butter.
- In a large nonstick skillet, melt 6 tablespoons butter over medium heat. Add the white parts of the green onions, bell pepper, and celery; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the thyme and sherry and cook, stirring, until the sherry has almost completely evaporated, 3 minutes. Add the broth, salt, and cayenne pepper, bring to a simmer, then remove from heat.
- Whisk the eggs in a large bowl and add the green onions. Add the bread cubes, vegetable mixture, and crab meat and toss to combine. Transfer to the prepared baking dish. Cut the remaining 2 tablespoons of butter into small cubes and spread evenly over the filling; sprinkle with paprika.
- Cover with foil and bake for 30 minutes, then remove the foil and bake until golden brown, another 20-30 minutes.
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